1/2 c Butter 5 Shallots, chopped 1 lg Onion, chopped 1/4 lb Chicken livers, chopped 1/2 c Pine nuts, toasted 1/4 c Sliver almonds, toasted 1 cl Garlic, minced 1/2 c Dry white wine combined with 1/4 c Chopped dried apricots and 1/4 c Raisins 1 Herbed Corn Bread (recipe), -crumbled 1 c Cooked rice 1 lb Can whole chestnuts, drained 1/4 c Honey 1 Tart apple, cored, chopped 1 ts Ground ginger 1 ts Dried basil 1/2 ts Allspice 1/2 ts Dried thyme 1/2 ts Dried oregano Salt and fresh ground pepper 1. Melt butter in large skillet over medium-high heat. Add shallot and onion and cook until soft. Add chicken livers, nuts and garlicand continue cooking, stirring constantly, until livers are just firm. Stir in wine-fruit mixtue and cook over high heat for 2 minutes. 2. Turn into large mixing bowl and blend in remaining ingredients. Ahead: Stuffing can be prepared up to 3 days ahead. Cover and store in refrigerator, or freeze up to 1 month. Thaw completely in refrigerator before using. Leftover, cooked stuffing can be frozen. Makes enough stuffing for a 12-15 pound turkey.